Introduction

Easy veggie soup with a variety of veggies. This is not vegetarian since it contains chicken broth, but could be made vegetarian by substituting the chicken broth with vegetable broth. Great to put in separate containers to be reheated throughout the week. Also freezes well. Taste great and best of all you can tweak it to your preferred veggies or preferred brands. Each serving is 1.5 cups!
Easy veggie soup with a variety of veggies. This is not vegetarian since it contains chicken broth, but could be made vegetarian by substituting the chicken broth with vegetable broth. Great to put in separate containers to be reheated throughout the week. Also freezes well. Taste great and best of all you can tweak it to your preferred veggies or preferred brands. Each serving is 1.5 cups!

Directions

Heat skillet on med high. While the skillet is heating, peel and slice both the summer and zucchini squash. Lightly spray the skillet with olive oil spry and toss the sliced squashes, mushrooms and onions into the skillet and stir fry for 5 minutes. Add salt, pepper and crushed red pepper to taste. Add both cans of tomatoes, entire box of broth, grean beans and cabbage and stir. Cover and cook on medium heat for 30 minutes. For a more flavorful soup and to allow the vegetables to be tender allow it to simmer on low for another 30- 45 minutes. ** please note that if your skillet is on the smaller side all the ingredients will not fit and will need to be transferred to a pot.**